Mushroom Stuffed Cabbage Rolls

Packed with umami flavor and nourishing ingredients, these Mushroom Stuffed Cabbage Rolls are a hearty main for all occasions. Vegan.

I feel like I blinked and Thanksgiving was over. How was your holiday? Did you host, go out or share in the cooking? Was it a quiet Thanksgiving or did banter and family drama ensue?

We went out for Thanksgiving.

I figure for all the time prepping and cleaning coupled with the few opportunities of an extended period of time off from work, why not take a break?

And so we did.

We went to a little farm-to-table restaurant that served up the most delicious Thanksgiving menu I’ve ever experienced. The traditional turkey and stuffing was served, but for the veggie option they made the most mouth-watering pierogis stuffed with kale, onions, mushroom, herbs and a bit of cheese. A shallow broth cradled these little packages along with wild mushrooms, carrots, parsnips and herbs. Of course there was a generous serving of pan-fried brussels sprouts, mashed potatoes, gravy and homemade sourdough.

Have you ever had a pierogi?

I hadn’t until Thanksgiving. They’re little semi-circular dumplings filled with a sweet or savory stuffing, boiled, then pan-fried to impart a bit of a golden color and texture. They’re traditionally made for holiday celebrations.

I had never heard of them, but was excited to try something new.

For dessert… oh my.

Bourbon Fig Ice Cream served with a smear of spiced pumpkin puree and a beignet!! Need I say more? Looks like I have my work cut out for me.

It was those little pierogis and a rather large head of cabbage from the farm that inspired this recipe. I love the idea of little packages of deliciousness that when cut into, they reveal the most flavorful of stuffings. BBQ Black Eyed Pea Collard Rolls is another example of my love affair. It’s one of my earliest posts. Can you tell?

The stuffing is a mix of cremini and porcini mushrooms with French lentils, long grain brown rice and bread crumbs. It’s incredibly hearty, filling and so nourishing.

Mushroom Stuffed Cabbage Rolls

Packed with umami flavor and nourishing ingredients, these Mushroom Stuffed Cabbage Rolls are a hearty main for all occasions. Make ahead for a stress free dinner! Vegan

Prep Time45minutes

Cook Time45minutes

Total Time1hour30minutes

Servings9-10 Rolls

AuthorTraci York | Vanilla And Bean

Ingredients

3lbsHead of Green Cabbage1.4kg

1ozDried Porcini Mushrooms28g

1/4CLong Grain Brown Rice51g

1/4CFrench or Green Lentils50g

1tspSea Saltdivided

1Bay Leaf

2TbsOlive Oil

3/4lbCremini Mushroomsstems removed and sliced thick, 346g

1/2CShallotminced, 46g

1/2CPanko Bread Crumbs40g

1TbsTomato Pastedivided

1Fist Full of Fresh Thymedivided

1Can Diced Tomatoes272g

Reserved Mushroom Soaking Liquid

3-4TbsDry White Wine + Vegetable Brothas needed

Ground Black Pepper

Instructions

To Prepare the Cabbage:

Bring a large stock pot, large enough to hold a head of cabbage, of water to a boil. Add the whole head of cabbage and simmer for 9 minutes turning it over once 1/2 way through cooking since it will float. Drain and set in a colander to cool. When cool enough to handle, gently remove the leaves attempting to keep them in tact as much as possible. You'll want to try and obtain at least 10, large in tact leaves for rolling. The torn leaves can be used to line the baking dish and eat for lunch the next day.

For the Stuffing:

Place the porcini in a bowl. Scoop out 2 C (472g) of that very hot water for the cabbage and pour over the porcini mushroom, put a lid over them and rehydrate 30 minutes. Strain, reserving the soaking liquid. Squeeze out as much soaking liquid from the mushrooms as possible. Rough chop the mushrooms and set aside.

In a small sauce pot bring 1 1/2 C (454g) of water to a boil. Add 1/4 tsp salt, bay-leaf, lentils and rice. Turn heat to low, put a lid on the pot and cook for about 40 minutes, or until rice and lentils are tender. The lentils will cook faster than the rice, but this is okay for our application.

In a nonstick saute pan add two Tbs of olive oil, heat until shimmering then add all the mushrooms. Give them a good stir then let them cook for about 2 minutes at a time before stirring again. We want to get a good sear on the mushrooms. Cook for about 13-14 minutes. Add the shallots about 3 minutes before the mushrooms are done.

In a food processor, add the mushroom mixture, bread crumbs, 1 tsp of tomato paste, 1/2 tsp salt and fresh thyme leaves from about 7 stems. Pulse about 4 times, scrape down bowl and pulse again a few more times so that mixture comes together but is not pasty.

When lentils and rice are done, scoop the mushroom mixture into the saucepot the rice and lentils were cooked in (space permitting). Add about 1/2 tsp of ground black pepper. Stir well to combine and taste for seasoning adjustment. Set aside.

For the Tomato Sauce:

Wipe out the mushroom saute pan and pour in the reserved mushroom broth. Simmer on medium for about 2 minutes. The broth will begin to slightly thicken. Stir in the remaining tomato paste until dissolved. Add 1/4 tsp of salt and a few grinds of black pepper. Stir in the diced tomatoes and cook on low for about 2-3 minutes. Set aside.

To Assemble:

Line the dish with 3-4 cabbage leaves, or enough to cover the bottom and most of the sides. If the leaves hang over the edges, this is okay. To lay them flat you may need to cut a notch a the base of each stem.

Scoop about 1/4 C (40g) of the mushroom mixture and place it near the base of the cabbage leaf. Gently fold in the sides and start rolling, tucking in the sides as needed. Place in baking dish, seam side down, on top of the leaves. Repeat, adjusting the amount of filling as needed for smaller leaves, until all the filling is used. The rolls can be crowded, just not overlapping. If you run out of room, start another baking dish and line as with the first baking dish.

Pour the sauce over and around the top of the rolls. The sauce should come just up the sides of the rolls, not submerged. Drizzle the white wine over the top and if needed, add a bit of vegetable broth.

Give the rolls a good few grinds of black pepper and a pinch of salt. Lay 5-6 sprigs of fresh thyme across the top.

Bake, uncovered for 45-50 minutes until the tops are a bit golden with some a little crispy. Remove from oven and let set for five minutes before serving.

Store in lidded container in fridge for up to two days.

Recipe Notes

For a Make Ahead Meal: Make rolls one day ahead without making the sauce. Cover the rolls in the casserole dish, and refrigerate. The next evening, make the sauce and bake as written.

Comments

Hi thank you for a great recipe! We are new to finding the joys of mushroom…after many nose turn ups at the way the look and the thought of it being a fungus, I finally grew up! I was looking for a recipe with mushroom and came across yours. I had the cabbage, green lentils and quionoa, so I said ok I can make something similar! It was delicious,since I didn’t have any tomatoes I used an Indian curry dinner sauce I had and changed up the seasonings to keep in line with the Indian route I was going for (turmeric, curry). I followed your directions except I wasn’t patient enough to let them stay in the oven that long. I’m actually making it now (got my cabbage in the pot as we speak!), and since I still don’t have a can of tomatoes (crazy I know), I’m switching it up once again. Tonight I will be using an ancient grain blend from Costco and an Asian inspired sauce. Thank you again for this recipe, I appreciate how easy it is to switch up a few things and still come out great. Your pics look delish!! Let me know when you want my address to invite me over for dinner!!

Oh wow, Sheri, so many variations to think about! Thank you for sharing your creative ideas. I’m really loving the Indian flavor route.. stay tuned! I’m so happy you’ve found ways to change the recipe up, infusing different flavors and spices. It’s such a great idea! :D

The Polish Country House Kitchen book has a Pierogi dough recipe that is spot on. I have made them 6 times in the past 2 months. I come from a Polish family and tried to begin the traditional foods again. I can’t wait to do the cabbage rolls. They were always around when I was growing up. Yum!

Hi Samantha! Thank you for your tip! When I found out Pierogi is Polish, I went straight to that Polish Country House Kitchen book and there they are! Hooray! I have no hesitation now, knowing you’ve had great success with the recipe. I can’t wait to give it a go! I hope you enjoy the stuffed cabbage rolls. :D

Oh my goodness Traci, you’ve never had a pierogi?! I grew up in an area that’s packed with people of Ukrainian descent, and pierogis are a staple. My best friend’s great grandmother (she’s in her 90s!) still makes them from scratch every year. I’m glad you got to try them, and that meal sounds like it was fantastic.

You take foods that I’ve always hated and turn them into something lovely and modern, and these cabbage rolls fit the bill. They sound delicious.

Hi Mindi! I hear you, I’m not ‘suppose’ to have peanut butter so I have to stay away from that :( ! I’ve not tried cabbage rolls with any other sauce, but I imagine that the tomatoes and juice could be replaced with vegetable broth and perhaps more white wine. Adding a bundle of herbs for even more savory flavor would be delicious too. I’m thinking sage and thyme perhaps. Adding diced sautéed mushrooms would be fabulous as well. Making a slurry of cornstarch to thicken the sauce could work too. Try making a slurry first; one part cornstarch mixed with one part cold broth (you wont need much here), then add it to the mushroom broth just a tsp at a time while whisking, to thicken it. You want more of a sauce, not a gravy, so be careful here. I hope this helps! :D

Thank you for the great recipes, Traci!! This vegetarian option for cabbage rolls look amazing. We make them a lot here in Greece with avgolemmo (egg and lemon) sauce. Maybe Mindi could try that. My husband also uses an interesting technique for the cabbage. He freezes the whole head overnight instead of boiling..when defrosted, the leaves are ready to roll…🙂

Yum!!! I’m polish so pierogi are a regular for the holidays and for whenever comfort is needed! Stuffed cabbage rolls are actually called GOLABKI in polish and at Christmas time my mother and I make a ton filled with rice, meat, and onions completely drowned in homemade mushroom sauce that my grandpa makes. TALK ABOUT COMFORT DURING THE HOLIDAYS! Can’t wait to show my mom this recipe, she will probably freak out! :) Have a great holiday!

Hi Kasia! Did your mom freak out!? LOL! Thank you for telling us about Golabki! How fun that you and your mom make so many during the holidays. Do you freeze them? The mushroom sauce sounds just amazingly delicious on cabbage rolls. I’d love to know your grandpa’s recipe! ;) Thank you my dear. You too have a beautiful holiday!

What a treat to go out to eat on Thanksgiving! It must have been lovely to have a break and your meal sound absolutely delicious! I too ADORE the idea of little packets/bundles of food. Just something very special about them that really resonates with me. I’ve never made stuffed cabbage rolls before. Think I need to change that ASAP!

A treat indeed! But we loved it so much, we may just make it a tradition! Yeah, I know, it’s like ravioli, a burrito or Stromboli… mmmm I’m getting hungry! Perhaps a round up of little packages of food is in order :D ! Thank you Liz!!

Traci! I love stuffed cabbage and I have never even thought of doing a vegetarian version. This idea has really inspired me. Stuffed cabbages here I come :-) We went out for Thanksgiving too! It was so nice to bypass all of the dishes and prep work. I finally got the chance to listen and participate in the table conversation rather than having to jump up every ten seconds to tend to something in the kitchen. I think we’ve started a new tradition. xoxo

I know, right? Mom used to make a version of these with meat and I loved them so much then, I knew I wanted to create a vegetarian version. So when I saw a recipe with an all mushroom stuffing, I was inspired and got to work. You’re going to love these Kathryn! Hooray for going out! No doubt it’s so nice to enjoy conversation and some good down time… without having to check on something every few minutes or wash the dishes! I like this new tradition! xx

Sounds like you had a wonderful quiet time on Thanksgiving. Your peirogi sounds yum. I’ve heard about it but have never tried it. So many things on the ‘to try list’. You know that is what we always do, it’s just the four of us at home or we go out. Coming to your gorgeous stuffed cabbage rolls, they are so beautiful and love that it’s so healthy too. I really need to make these sometimes. Yours pictures are always so well thought out my dear. Pinning this in a few places. Thanks for sharing.xx

I know, Asha, there are so many things to try and experience! Isn’t it fun!? And that’s the fun of going out.. trying new things I’ve never heard of is kinda like an extreme sport! I love it! Thank you for sharing and pinning Asha. Cabbage is so sweet and tender this time of year. I want to swim in it! :D

I love this idea, Traci!! I have never made cabbage rolls before, but it’s a genius way to make an elegant vegetarian meal. And I bet those mushrooms pack in so much wonderful umami flavor. I’ll never tire of them! And of course, your beautiful photography makes these look even more tempting :)

Your Thanksgiving sounds so fun! And what a delicious-sounding menu. Pierogis are quite popular in Chicago because of the big Polish population there, but I can’t say I’ve had too many of them. What I have had is a blintz – have you had one before? It’s a fun little dessert that is almost like a sweet pierogi. I love the cherry kind. You’ll have to be on the lookout for them!

By the way…we are heading to Big Sur and Point Loma tomorrow! Your post a few weeks ago inspired me to finally plan something!

Oh Julia!! I’m so excited for you! Hooray! Stop at Big Sur Bakery for some goodies for sure and if you can take a quick walk at Julia Pfeiffer Burns state park, it’s soooo worth it!! Of course I’m going to recommend Point Lobos State Park as well (we spent a full day there). I can’t wait to hear about your experience! Oh Julia, you must try cabbage rolls! You’ll love the flavors especially since you are such a mushroom fanatic. And I’ve not tried a blintz… but I’ve heard of them. They sound so good… I keep my eyes peeled! :D

I’m excited to try this recipe but it doesn’t say how you cook the rice and lintels. I like lintels but have never made them. Do you cook them with the rice together? I would like to make this for dinner tonight :) thanks

What a genius recipe ever!!! I would have loved to eat this dish for all occasions. Thank you SO MUCH for sharing, Traci. P.S. Eat out on Thanksgiving is my kind of celebration, too. I would rather spend that time with family, not cooking & cleaning. :)

Sounds like you had a relaxing and super delicious Thanksgiving!! We all went to my aunt’s house and it was good to spend time with my family :) I love these mushroom stuffed cabbage rolls – I don’t think I’ve ever had anything similar so I’m super intrigued!

Traci, you Thanksgiving sounded wonderful! I’ve heard of pierogis but never actually ate one before. They sound divine! And your dessert…oh my! That bourbon fig ice cream sounds like such a great (and unexpected) flavor combination. Maybe one day when I buy an ice cream maker, I’ll give that recipe a whirl.

I am remembering a little place near Pike’s Market in Seattle that sold pierogies, I wonder if it’s still there? I think I,m gonna need to try this recipe, Traci, it looks perfect! And gorgeous, as always! 💟💟

Your Thanksgiving sounds like quite the gourmet experience, Traci! I’m sort of drooling right now just hearing you explain everything. Yikes. LOL. And these cabbage rolls? Uh, NEED! I’m a total mushroom-fanatic so these are right up my alley!

Oh yes, you’d appreciate that Thanksgiving experience Sarah! So much happening in the open kitchen and so inspiring to watch the chef’s creative process (they make it look almost effortless, but I know so much work goes into it.. you know!) I’m with you on team total mushroom fanatic!! We need t-shirts!! Thank you my dear! :D xx

Oh my goodness, Traci, you nailed it once again. What a recipe! I mean I love all of your recipes, but that lentil stuffing sounds and looks just too good. Thank you for your weekly inspirations that amaze me every time! Lots of love from Germany, Lynn

so super divine traci! cabbage rolls have always been the ultimate comfort food for me. my heart is all over those collard rolls, too (BBQ black eyed peas?!). both embody the comfort and warmth i seek so honestly in the cold season. i also love the sound of your thanksigving meal – those pierogis definitely run circles around any that i’ve feasted upon. much love to your weekend! xo

Awh, thank you Danielle! No doubt, comfort and warmth during the coldest parts of the month. I love how our food cravings change throughout the year.. They reflect how we want to feel, emotionally and physically. Oh those pierogis.. I’ve gotta make some! I’m smitten! Beautiful weekend to you too my dear… I hope you see all the birds your heart can hold. :D xx

That is awesome that you guys went out! I always try to convince my husband we should do something like that so I don’t have to slave over the stove all day but we like the leftovers too much! It sounds like you guys had an awesome dinner though! I’ve never tried stuffed cabbage rolls before but they look so warm and inviting and perfect for the season! I love cabbage and now i’m dreaming of all the delicious fillings you can put into them!

Left overs are so nice! We actually brought home enough for two meals, luckily. In the past it hasn’t quite worked out like that. I really enjoyed the experience and it was sooo relaxing with a big bottle of wine! :D Oh I know, can you just imagine all the stuffings? :D

Oh, this is a new one for me! I *think* I have had pirogi before, but it isn’t something I am very familiar with. And I have never made cabbage rolls either. But I love the mushroom stuffing you made here! And your Thanksgiving sounds amazing. Beautiful food that you don’t have to cook or clean up – YES, sold. I had a fairly traditional Thanksgiving at a family members house that was luckily very relaxed!. As always your photos are beautiful!

Thank you my dear… :D (!!) I’m still not too familiar with pirogi either.. but I’m looking forward to getting to know them better. No doubt, it was a relaxing Thanksgiving! Oh you’ll have to try Cabbage Rolls, Meghan! Cabbage is in season right now and it’s so sweet and tasty. :D

Your Thanksgiving sounded WONDERFUL, Traci!! OMG, the food that restaurant served sounds just amazingly delicious! We ended up staying home and having surf n turf in our pajamas. Your Thanksgiving totally wins! I happen to LOVE perogi and I grew up eating them at least once a week. I’m so glad you tried and loved them! And I am super happy they inspired these stuffed cabbage rolls! The Boy grew up eating cabbage rolls, but I can guarantee the ones he has had in his lifetime can’t hold a candle to these! I can’t wait to make these for him, my dear! I KNOW we are both going to love these, and I love that it is like a little piece of each of our childhoods into one (even those these don’t have the traditional potato in the perogi… it’s the inspiration that matters to me!) PINNED! Cheers, lovely lady! To a fabulous rest of the week and weekend. xoxo

Thank you Cheyanne! It was really great. You would love this place! They have an open kitchen so you can see all the happenings. It’s so fun to watch the chefs, cooks and wait staff work their magic! I hope you and Boy enjoy these as much as Rob and I did… and the fact that Rob loved these? SCORE! Thank you for your pin my dear.. and to you too, a beautiful weekend! xo

Don’t you just love being inspired at a restaurant to go home and try and recreate a delicious meal, Traci. You’ve hit a home run with this recipe – just love the mushroom stuffing. Sounds like you had a lovely, calm, romantic Thanksgiving. I always am a bit sad when Thanksgiving is over – it’s my favorite holiday and now the real hustle and bustle of the holiday season kicks in. But this recipe is cheering me up :) – so warm, comforting and filling – a perfect meal for a cold night.

I do! That’s what makes going out so fun! I know you’re a fan of mushrooms too, so I think you’ll enjoy this, Geraldine! I know… Thanksgiving; it went’ way too fast! No doubt the hustle and bustle… so much to DO before the big day! :D

I love when special meals out inspire wonderful meals in. These cabbage rolls look delicious. Thank you again for sharing your stories…I look forward to your narrative as much as your recipe…Have a lovely day, my friend. xo

Sounds like you had a wonderful Thanksgiving Traci! And the food at the farm to table restaurant sounded fabulous. My grandmother used to makes pierogies when we were kids. They were the best things I ever ate. I do have to say I’ve had them since then, but honestly nothing can ever compare to hers. My father was also Hungarian and stuffed cabbage was a huge part of my childhood. We had ours stuffed with meat and rice, but yours sound so delicious. Mushrooms are a favorite for Tom and I, so I definitely need to give these a go, and Tom is always asking for some healthier options for dinner. These will be perfect. Thanks for sharing and hope you enjoy your weekend!

Oh… your grandmother used to make pierogies. I bet you have her recipe?? Oh I hope you’ll give this a go, Mary Ann. I was surprised by how much Rob loved these (you know, he’s pretty particular!). Have a good weekend my dear! :D

I have enjoyed pierogies before but not nearly as delicious as the ones you describe Traci – what a treat that meal must have been and good for you & Rob for opting for an evening out, you deserve it. Your little cabbage bundles look like perfection (and how cute is that staub dish – ideal shape and size for these beauties too). I would have enjoyed these rolls just as you and Rob did over the tomato sauce – you’ve got everything you need in this thoughtful recipe; fulsome deliciousness. Wish I could taste the leftovers! I’m looking forward to your holiday recipes Traci … bring ’em on! ;p (envious too… I’m so far behind…) x.

Thank you Kelly! :D That dish.. oh my. It was a result of a gift card and let me tell you… I have so many good things to say about that dish! OH MY! Simply served, I’m with ya! It’s all packed in these little rolls. No doubt holiday recipes.. I am behind too, my dear, really. I always feel like that! :D

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